If you’re craving tender, flavorful pulled pork without spending all day slow-cooking, this BBQ Instant Pot Pulled Pork Recipe is your new best friend. It marries the bold, smoky flavors of classic barbecue with incredible ease and speed, thanks to the magic of the Instant Pot. Imagine shredding juicy pork shoulder, bathed in a tangy, sweet, and slightly spicy BBQ sauce that’s been perfectly infused during pressure cooking. Whether you’re feeding a crowd or prepping for weeknight dinners, this recipe delivers a mouthwatering homemade BBQ experience that’s as satisfying as any pitmaster’s special.
Ingredients You’ll Need
Simple, approachable ingredients are the secret behind this BBQ Instant Pot Pulled Pork Recipe working its magic. Each one plays a crucial role—from building layers of smoky spice to creating that irresistible, sticky sauce that hugs every shredded bite.
- 4 pounds boneless pork shoulder: The star of the dish, chosen for its marbling and tenderness when slow-cooked.
- 2 tablespoons olive oil: Helps brown the meat for rich flavor and texture before pressure cooking.
- 1 cup BBQ sauce: Adds that classic sweet and tangy BBQ essence to the pork.
- 1 cup ketchup: Creates a tangy base for the sauce, boosting depth and moisture.
- 2 tablespoons brown sugar: Balances the savory spices with a caramelized sweetness.
- 1 tablespoon paprika: Delivers smoky warmth and vibrant red color.
- 1 teaspoon onion powder: Lends a mellow, savory base note to the dry rub.
- 2 teaspoons garlic powder: Infuses delicious aromatic garlic undertones throughout the pork.
- 2 teaspoons sea salt: Essential for extracting flavors and seasoning the meat evenly.
- 1 1/2 teaspoons ground cumin: A subtle earthy spice that rounds out the rub beautifully.
- 1/4 teaspoon cayenne pepper: Adds a gentle, warming heat that won’t overpower.
- 2 teaspoons chili powder: Gives a complex chili flavor that enhances the BBQ profile.
- 1 teaspoon dry mustard: Offers a mildly sharp tang to balance sweetness.
- 1/2 teaspoon ground black pepper: Provides a bright peppery kick in the background.
- 1/4 cup brown sugar: Added to the sauce for extra richness and stickiness.
- 2 tablespoons Worcestershire sauce: Deepens umami notes in the sauce for an irresistible bite.
- 1/2 cup chicken broth: Keeps the pork moist during pressure cooking and helps create the sauce base.
How to Make BBQ Instant Pot Pulled Pork Recipe
Step 1: Prepare the Dry Rub
Start by mixing all the dry rub ingredients in a bowl. This mixture is what gives the pulled pork its complex and smoky flavor, so make sure to whisk everything well for an even blend.
Step 2: Whisk Together the Sauce
In a separate bowl, combine the BBQ sauce, ketchup, brown sugar, Worcestershire sauce, and chicken broth. This tangy and sweet mixture will not only keep the pork juicy but will also form the luscious sauce that wraps every shred in irresistible flavor.
Step 3: Season the Pork
Rub the dry spice blend thoroughly onto the pork shoulder, making sure every nook and cranny is coated. This is key to infusing the meat with that signature BBQ taste you’re after.
Step 4: Brown the Pork
Set your Instant Pot to sauté mode and heat the olive oil. Brown the pork shoulder on all sides until it develops a beautiful golden crust. This browning step amplifies flavor through caramelization and locks in juices for tender meat.
Step 5: Deglaze and Add Pork Back
Pour the prepared BBQ sauce mixture into the pot and use a wooden spoon to scrape up all those flavorful browned bits at the bottom. Then, nestle the browned pork back into the sauce, giving it a gentle toss to coat.
Step 6: Pressure Cook the Pork
Seal the Instant Pot lid and set the cooking mode to ‘meat/stew’ for 90 minutes. This pressure cooking method breaks down the connective tissue in the pork shoulder quickly, making it tender enough to shred effortlessly.
Step 7: Natural Pressure Release
Once cooking completes, allow the pot to release pressure naturally for about 15 minutes. This gradual release helps keep the pork juicy and tender without drying out the meat.
Step 8: Shred and Simmer
Open the lid, remove the pork, and shred it using two forks. Return the shredded pork to the sauce and simmer a few minutes on sauté mode to thicken and marry all those delicious flavors perfectly.
How to Serve BBQ Instant Pot Pulled Pork Recipe
Garnishes
Fresh garnishes add both color and texture contrast to the warm, tender pulled pork. Try topping your servings with crisp coleslaw, sliced pickles, or chopped fresh herbs like cilantro or parsley to brighten each bite.
Side Dishes
Classic Southern-inspired sides complement this BBQ Instant Pot Pulled Pork Recipe beautifully. Consider creamy mac and cheese, buttery cornbread, or a chilled potato salad to round out your meal with contrasting textures and comforting flavors.
Creative Ways to Present
This pulled pork is a versatile crowd-pleaser, perfect for sandwiches, tacos, or even loaded nachos. Layer it on soft buns, stuff it into warm tortillas with slaw, or pile it atop crispy tortilla chips and drizzle with extra sauce for a fun and casual presentation.
Make Ahead and Storage
Storing Leftovers
After cooling, store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Keeping the pork submerged in some of the leftover sauce prevents it from drying out and keeps every bite flavorful.
Freezing
This BBQ Instant Pot Pulled Pork Recipe freezes beautifully. Portion the pulled pork and sauce into freezer-safe bags or containers, removing excess air to avoid freezer burn. It will stay delicious for up to 3 months in the freezer.
Reheating
When reheating, do so gently on the stovetop over low heat or in the microwave, adding a splash of broth or water to loosen the sauce if needed. This helps maintain moisture and keeps the pork tender and juicy.
FAQs
Can I use a different cut of pork for this recipe?
While pork shoulder is ideal for its fat content and tenderness after pressure cooking, you can use pork butt as a similar alternative. Avoid lean cuts like pork loin as they may dry out during cooking.
Is it possible to make this recipe without an Instant Pot?
Yes! You can slow cook the pork in a crockpot on low for 8 hours or bake it covered at a low temperature, but cooking times will be significantly longer compared to the Instant Pot version.
How spicy is this BBQ Instant Pot Pulled Pork Recipe?
The recipe has a gentle kick from cayenne and chili powder but is mostly balanced with sweetness and smokiness. You can easily adjust the heat by reducing or increasing the cayenne pepper to suit your taste.
Can I prepare the sauce ahead of time?
Absolutely! The sauce can be mixed up to 3 days ahead and stored in the refrigerator. This makes the cooking process even quicker when you’re ready to make the pulled pork.
What’s the best way to shred the pork?
Use two forks to pull the pork apart along the grain. If you want an easier method, you can also use your stand mixer with the paddle attachment on low speed for about 30 seconds to achieve perfect shredding.
Final Thoughts
This BBQ Instant Pot Pulled Pork Recipe is truly a game-changer for anyone who loves big, bold barbecue flavors but values convenience and speed. It’s a hearty, satisfying dish that’s perfect for casual family dinners, weekend gatherings, or even meal prep. I can’t wait for you to try it and experience how effortlessly delicious homemade pulled pork can be!
Print
BBQ Instant Pot Pulled Pork Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This BBQ Instant Pot Pulled Pork recipe delivers tender, flavorful pulled pork in a fraction of the traditional cooking time. With a smoky dry rub and a tangy homemade BBQ sauce, the pork shoulder is browned, pressure-cooked, and shredded to perfection, making it ideal for sandwiches or serving as a main dish.
Ingredients
Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
BBQ Sauce
- 1 cup BBQ sauce
- 1 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1/2 cup chicken broth
Main Ingredient
- 4 pounds boneless pork shoulder
- 2 tablespoons olive oil
Instructions
- Prepare Dry Rub: In a bowl, mix together all the dry rub ingredients — brown sugar, paprika, onion powder, garlic powder, sea salt, ground cumin, cayenne pepper, chili powder, dry mustard, and ground black pepper — until well combined.
- Make BBQ Sauce: Whisk all sauce ingredients, including BBQ sauce, ketchup, brown sugar, Worcestershire sauce, and chicken broth, in a separate bowl until smooth and well blended.
- Season Pork: Generously coat the pork shoulder pieces with the prepared dry rub, making sure all sides are evenly covered to infuse flavor.
- Sauté Pork: Heat olive oil in the Instant Pot on the sauté setting and brown the pork pieces on all sides. This step helps seal in juices and create a flavorful crust. Once browned, set the pork aside temporarily.
- Deglaze Pot: Pour the prepared BBQ sauce into the Instant Pot and use a wooden spoon to scrape up any browned bits stuck to the bottom. This adds extra depth to the sauce.
- Cook Pork: Return the browned pork shoulder to the pot and toss it gently in the sauce to coat evenly. Seal the lid securely and cook using the ‘meat/stew’ setting for 90 minutes under high pressure.
- Natural Release: After cooking, allow the Instant Pot to naturally release pressure for about 15 minutes to ensure the meat remains moist and tender.
- Shred and Simmer: Open the lid carefully, shred the pork with two forks, then simmer the shredded meat in the sauce on the sauté mode for a few minutes to meld flavors before serving.
Notes
- Use boneless pork shoulder for the best texture and tenderness.
- Natural pressure release helps maintain moist pulled pork; do not quick release immediately after cooking.
- Adjust cayenne pepper to control the heat level based on preference.
- Leftover pulled pork can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve on buns with coleslaw for classic pulled pork sandwiches.
